Savory Puff Pastry Parcels

Name: Savory Puff Pastry Parcels
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 14
Ingredients: Type 00 flour 3 ¼ cups; Manitoba flour 0.8 cup; Fine salt 2 tsp; Extra virgin olive oil 2 ¾ tbsp; Sugar 2 ½ tsp; Water 1 cup; Fresh brewer's yeast 3 tsp; Butter for laminating 8.8 oz; Sun-dried tomatoes in oil drained 3.5 oz; Cow's milk ricotta cheese 0.8 cup; Egg yolks 1; Whole milk 1 &frac13; tbsp; Basil to taste

it de fr es br

331

Calories per serving

Vegetarian

Energy Kcal 331
Carbohydrates g 29.7
of which sugars g 3.4
Protein g 6.2
Fats g 20.8
of which saturated fat g 10.35
Fiber g 1.5
Cholesterol mg 70
Sodium mg 311

Difficulty: Difficult
Prep time: 2 h
Cook time: 30 min
Serving: 14
Cost: Average
Note plus the rising and resting times for the puff pastry (6 and a half hours)

PRESENTATION

Savory saccottini bring a bit of French pastry magic right into your kitchen with their flaky croissant dough and creative fillings. And here's the thing, the secret behind these stuffed puff pastry pockets is all about those layers—think of that satisfying crisp when you bite in. Plus, the way each piece just sort of melts in your mouth. So here's the thing, this dish sticks to its French roots, using classic laminated dough. The filling? Often a mix of sun-dried tomatoes and ricotta. Gives you a real balance between the bold, tangy tomato and the gentle, creamy cheese. And you know what? Some folks swap in prosciutto or mozzarella for a twist, making these savory saccottini just as welcome at a fancy get-together as they are during a laid-back family snack time.

Options really open up once you start thinking about what you can put inside. Really, some people lean into vegetarian-friendly vibes by adding other veggies or even a bit of meat—think prosciutto and mozzarella saccottini for a little extra bite. And look, the croissant dough is sturdy enough to handle pretty much any savory pastry fillings, so you can get creative. And while the French technique keeps things light and buttery, you’ll notice a lot of people experimenting with these pastries. Sometimes even flipping the script with sweet, chocolatey insides. Seriously good. For anyone who loves puff pastry appetizers, these saccottini are a fun project—especially when you want something golden and just the right size for parties or an aperitivo.

There’s really no wrong way to serve them; stack them on a tray and watch them disappear. Or pair them with a dipping sauce for a party spread that feels a bit fancy but stays really approachable. With so many ways to change up the saccottini recipe, you get a dish that works for all kinds of occasions and just about every taste. Whether you're hosting a get-together or simply enjoying a cozy evening at home, these little pockets of goodness offer a tasty experience for all.

INGREDIENTS

331

Calories per serving

Ingredients for the Puff Pastry: Type 00 flour 3 ¼ cups (400 g); Manitoba flour 0.8 cup (100 g); Fine salt 2 tsp (10 g); Extra virgin olive oil 2 ¾ tbsp (40 g); Sugar 2 ½ tsp (10 g); Water 1 cup (230 g); Fresh brewer's yeast 3 tsp (15 g); Butter 8.8 oz (250 g) - for laminating

for the Sun-Dried Tomato Cream: Sun-dried tomatoes in oil 3.5 oz (100 g) - drained

for Filling: Cow's milk ricotta cheese 0.8 cup (200 g); Egg yolks 1; Whole milk 1 ⅓ tbsp (20 g); Basil to taste

Preparation

How to prepare Savory Puff Pastry Parcels

To prepare the savory parcels, the first thing to do is to make the puff pastry. Dissolve the yeast in room temperature water 1. In a stand mixer fitted with the hook attachment, pour the two types of flour 2, then add the dissolved yeast in water 3.

and the sugar 4. Turn on the mixer until you get a homogeneous dough 5. Then add the oil 6 and let it incorporate until the dough clings to the hook.

Finally, add the salt 7 and work for a few more minutes until it's completely absorbed. Then transfer the dough to a work surface 8 and shape it into a spherical form. Place it in a bowl, cover with plastic wrap 9, and let it rise at room temperature for 2 hours.

In the meantime, place the butter on a floured board and roll it with a rolling pin 10 by adding a little flour to obtain a square 8x8 inches and about 0.2 inches thick 11. Wrap it in plastic wrap 12 and store in the refrigerator.

At the end of the rising 13, transfer the dough to a floured board and, using the rolling pin, roll it out to get a 12x12 inch square 14. Place the butter block in the center of the square to form a diamond shape 15.

Fold the dough edges towards the center of the butter block 16, joining the ends without overlapping them. Seal the edges with your hands 17. Let it rest in the refrigerator for 10-15 minutes. Place the square again on a lightly floured board and roll it out towards one side 18.

Roll it to elongate one side 22 until you get a rectangle 17 inches long and about 0.2 inches thick 19. Make the first three-fold by bringing one edge of the dough to 1/3 of the rectangle 20. Then cover with the other edge 21. The first fold is ready. Cover with plastic wrap and let rest for at least 30 minutes in the refrigerator.

Then take the dough again, place it on a floured board; roll it out in the direction of the folds 22 until you get a rectangle of the same dimensions as before. At this point, repeat the three-fold by always bringing one edge of the dough to 1/3 of the rectangle and the other to cover (23-24). Wrap in plastic wrap and place in the refrigerator for another 30 minutes and do one last three-fold as just done. Wrap again in plastic wrap and let rest again in the refrigerator, this time for about 120 minutes.

Prepare the sun-dried tomato pâté. Place the sun-dried tomatoes in a tall-sided container 25 and blend everything with an immersion blender 26 until you get a cream 27.

When the pastry has rested, transfer it to a floured board and, using a rolling pin 28, roll it out until you get a rectangle 12x24 inches, about 0.12 inches thick 29. Then cut it in half lengthwise 30, to get 2 rectangles 6x24 inches.

Spread half of the ricotta only in the central strip of the two rectangles 31, sprinkle half of the sun-dried tomato pâté over it 32, and add a few basil leaves 33.

Brush the pasta edge without filling with milk 34 and fold it to cover the filling 35. Then brush the other side as well 36

and bring it towards you, adhering it to the dough underneath 37, to get a roll. Cut off irregular ends 38 and carve out cylinders about 2.75 inches long 38. Arrange them on a baking tray, with the closure resting on the base 39.

Pour egg yolk and milk into a small bowl 40; beat with a fork 41 and use it to coat the surface of the parcels 42.

Let rise for an hour at room temperature, away from drafts 43. Then bake in a static preheated oven at 392°F for 30 minutes, in the central rack. Then remove from the oven 44 and serve your savory parcels nice and hot 45.